The Henry and Stark County Health Departments' Environmental HealthDivision reminds area residents that summertime is outdoor activity time.It's the season for community activities, festivals, and events, familyreunions, backyard barbecues and other friendly get-togethers. Therefore,the Health Department would like to remind area residents that if you arepreparing to serve food to the Public through an event that is up to twoconsecutive days and/or no more than 12 intermittent days in any calendaryear that you are required to register with the Health Department so that wecan better assist you in the sanitation standards of food preparation. It's true that cooking and eating outside in the fresh air is fun foreveryone. Unfortunately, warm weather eating also brings out something elseless pleasant - food poisoning. To avoid such an unwelcome addition to anypicnic or cookout the Health Department Environmental Health Director,Dorothy David notes the following: * When at the grocer's, choose meat and poultry last. Bag yourselections with other cold items and get them home promptly. Don't leavesuch food in the car while you run errands. If foods are allowed to getwarm, germs and pathogens that are present will begin to multiply." * Once home, store soon-to-be-used meat and poultry items in therefrigerator in their original store wrapper or rewrap in freezer foil andstored in the deep freezer. This will shorten freezing time and also enablethem to be thawed more quickly later on by reducing the time needed betweenthawing and cooking. What's more, meat and poultry products should never beallowed to thaw at room temperature. Defrosting such items in therefrigerator or microwave is a much safer practice. * Pay close attention to how foods are prepared for cooking outdoors.Wash all countertops, cutting boards and knives with hot soapy water beforeand after using them for raw foods. Such "cross contamination" could beunhealthy. Always wash hands before and after handling raw meat items. * When packing up foods for a picnic or outing, place perishable itemsincluding hot dogs, cheese and luncheon meats in a well insulated cooler andcover with plenty of ice. Keep coolers in the shade and open them only whennecessary. * While it is usually safe to store picnic leftovers in an ice filledcooler, it's a good idea to package up remaining foods immediately after themeal is finished. Food items left out at room temperatures for three hoursor more should be discarded, but those exposed to warmer outsidetemperatures should be disposed of much sooner. Actually, the best rule tofollow is "when in doubt, throw it out." David adds, "Food poisoning may often go undetected, as the symptomsoften mimic those of the flu and include headache, diarrhea, nausea,vomiting and fever. However, food poisoning can be serious and anyone whosuspects that they have such a condition should consult their health careprofessional right away." The staff of the Health Department urges everyone to practice good foodhandling habits before, during and after warm weather meals. Pleaseremember to send your completed food registration forms if you are servingto the public. Help make summertime fun, delicious and safe. For moreinformation on the Health Department's Food Program visit our website atwww.henrystarkhealth.com or find us on Facebook at Henry and Stark CountyHealth Departments.